Vanilla cupcake with chocolate filling and strawberry buttercream. Learn how to make this delicious and fluffy vanilla cupcake, filled with semi-sweet or milk chocolate ganache, and topped with strawberry buttercream frosting (made with less sugar and less butter).
Perfect dessert for mother’s day or any other occasion!
Prep time: 40mins | Cook time: 20mins | Yield: 10
Ingredients:
For the Vanilla Cupcakes:
- 2 Large Eggs at room temperature
- 3/4 cup (150g) Granulated sugar
- 1/2 cup (120g) Plain yogurt at room temperature
- 1/3 cup (75g) Vegetable oil (any flavorless vegetable oil like canola, corn, sunflower)
- 1 tsp (5g) Vanilla extract
- 1 1/4 cups (150g) All-purpose flour
- 1 tsp (4g) Baking powder
- 1/4 tsp (1g) Salt
For the Chocolate Ganache Filling:
- 160g (about 1 cup) Semi-sweet or milk chocolate, chopped or chips
- 1/2 cup (120g) Heavy cream (bring to room temperature)
Strawberry Buttercream:
- 1 1/4 cups (300g) Milk
- 1/4 cup (28g) Cornstarch
- 1/2 cup (100g) Granulated sugar
- 1/2 tsp Vanilla extract
- 2/3 cup (150g) Unsalted butter at room temperature (softened)
- 1/2 cup (160g) Strawberry jam
- About 2 drops of red food coloring gel (optional)
Video:
Instructions:
For the Vanilla Cupcakes:
- Line a muffin pan with 10 to 12 paper liners. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cupcakes.
- Combine the eggs and sugar in the bowl of an electric mixer. Beat for about 3-4 minutes until fluffy and pale yellow.
- Add the yogurt, oil, and vanilla. Stir with a wire whisk until just combined.
- Sift the flour, baking powder, and salt over the mixture. Whisk gently until just combined. Don’t overmix the batter.
- Divide the batter among the paper liners, filling each liner about 2/3 full.
- Bake for about 15 – 20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool for about 5 minutes, transfer the cupcakes to a wire rack, and let them cool completely at room temperature.
For the Chocolate Ganache Filling:
- Place the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Separate about 4 tablespoons to drizzle over the cupcakes later.
- Let the filling sit at room temperature or refrigerate for a few minutes to thicken.
- Using an apple corer or a small spoon, remove the center of the cupcakes and fill them with ganache.
Strawberry Buttercream:
- Place the milk and cornstarch in a medium saucepan. Stir until completely dissolved. Make sure to dissolve the cornstarch in cold milk to prevent lumps.
- Add the sugar and cook over medium heat until it starts to boil and thicken. Turn the heat to low and stir for 1 minute more.
- Transfer the mixture to the bowl of the electric mixer, cover with plastic wrap in direct contact and let it cool completely to room temperature.
- After reaching room temperature, remove the plastic wrap and add the vanilla extract. Beat on medium speed for a few seconds to loosen it up.
- Add the softened butter and beat for a few minutes.
- Place the jam in a small bowl and whisk to loosen it up. Add it to the buttercream and beat on medium speed until well combined.
- Add the food coloring gel (optional) and mix until the desired color.
- Pipe the frosting over the cupcakes and drizzle the chocolate ganache on top. Note: If the ganache is too thick, microwave for about 10 seconds to thin it out.
- Store the cupcakes in an airtight container at room temperature. If not consumed on the same day, keep the cupcakes refrigerated and remove them from the fridge about 1 hour before serving.
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Cherry Vanilla Cupcakes with White Chocolate Frosting
Chocolate Nutella Cookies (Egg-Free)
